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Jacky-最好味的家常番茄炒蛋 一碟酸酸甜甜嘅番茄炒蛋，真係會令人唔覺意食多幾碗白飯！一齊睇下兩位大廚Ricky、Jacky點樣演繹呢道排名第一嘅家常菜式啦！ 《 煮題Cook 》HOYTV足本重溫傳送門：https://hoy.tv/title?id=27875 《 煮題Cook 》YOUTUBE精華重溫：https://www.youtube.com/playlist?list=PLUyFQGDoSB-jHjPgLdBj5chbvbBB_GIuF ——————————————— Jacky-最好味的家常番茄炒蛋 材料： 中型番茄 5個（約1公斤） 雞蛋 5隻 蒜蓉 1湯匙 薑蓉 1湯匙 水或雞湯 約3/4杯 蔥花 適量 調味料A： 番茄醬 3湯匙 茄膏 3/4湯匙 砂糖 2湯匙 鹽 1/2茶匙 生抽 1湯匙 胡椒粉 適量 乾蔥油 1湯匙 調味料B： 鹽 1/2茶匙 生粉水 適量（埋芡用） 做法： 1. 番茄洗淨，在底部𠝹十字刀，煲滾一鍋水，下番茄灼約20多秒，至表皮開始爆裂，撈起，馬上浸冰水，至表皮開始收縮裂開，撈起將番茄皮剝掉，將兩個番茄滾刀切成適當大小，另外兩個切成細粒，備
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